Polish Stuffed Cabbage and Sausage

Method

1. Shred cabbage and cook in salted water until tender. Drain and set aside.
2. In a bowl, mix ground beef with onion, garlic, rice, tomatoes, tomato paste, salt, and pepper.
3. Stuff cabbage leaves with the meat mixture, roll them, and place in a pot.
4. Add water to cover, simmer for 30 minutes, then add sausages and cook for another 15 minutes.
5. Serve with mashed potatoes.
6. Check that the ground meat reaches 71°C (160°F) throughout before serving.